Safe minimum temperatures for beef cuts
FoodSafety.gov Safe Minimum Temperature Chart (planning-cluster.json and beef-decision-system.json); accessed 2026-08-24.
| Product | Safe minimum | Rest or note |
|---|---|---|
| Beef steaks, roasts, and chops | 145°F | Then rest at least 3 minutes |
| Ground beef | 160°F | Except ground poultry |
What to look for
Read the smaller cut label when a package says London broil. Choose an even piece and account for the low fat content when planning the method.
How to cook it
Roast gently or broil quickly, avoid well-done thick slices, rest, and slice thinly across the grain. A marinade adds flavor but cannot replace proper slicing.
How this cut saves money
Use top round for sandwiches, bowls, and family platters where thin slicing is natural. It is inexpensive partly because it demands this texture management.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Related Round cuts
Eye of Round, Bottom Round Roast.
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Is London broil always top round?
No. Stores may use flank or another lean cut, so identify the actual muscle.
Can top round go in a slow cooker?
It can, but its leanness makes it less forgiving than chuck for long moist cooking.
Retail names and fabrication vary. See sources and methodology.